But I decided to go rogue and remove all traces of chocolate from the batch. I’m not much of a chocolate gal as you know, and this is the beauty of DIY-ing – you can customize the recipe to suit your tastes!

That said, do you and feel free to swap the malted milk powder and white chocolate chips for the flavors of your choosing. It’s ALL good.

I had a feeling these would be SUPER rich (which they were), so I cut the bars on the small-ish side. Again, size and shape are up to you!

I’m feeling this whole “make your own candy” thing, and think a series may be in order – any suggestions?

Melt one cup of the white chocolate chips in the top half of a double boiler set over barely simmering water.

Place the marshmallow fluff in a microwave safe bowl and heat for 30 seconds. Add the malted milk powder and stir thoroughly.

Add the melted chocolate to the marshmallow fluff and stir to blend. Transfer to your prepared loaf pan and freeze till firm, about an hour. Clean out the bowl and add the caramels and milk. Set the bowl over barely simmering water, and stir frequently till mixture is melted and smooth. Pour over the marshmallow mixture and refrigerate till firm. Transfer to a cutting board and cut into desired-size pieces. Place bars on a parchment-lined baking sheet; place in freezer while preparing chocolate coating.

Clean out the bowl from the caramels and add the remaining one cup of white chocolate chips. Place over barely simmering water and melt.The chocolate should be thick but pourable (if needed, you can add vegetable oil—½ teaspoon at a time—till the proper consistency is achieved). Turn off the heat.

Working with one bar at a time, place in the melted chocolate and turn with a fork until coated. Place bar on the fork and tap the handle against the edge of the bowl to level the chocolate and remove any excess. Use a toothpick to gently return the coated bar to the baking sheet. Sprinkle with malted milk powder if desired. Repeat with remaining bars. Store in fridge until ready to serve.